Tomato focaccia
Dried tomato herb bread
- 500 GRAM WHITE FLOUR
- 4 TBSP OLIVE OIL
- 1 TSP YEAST
- 1 TSP SALT
- CHILI POWDER
- COARSE SEA SALT
- FRESH MILLED PEPPER
- THYME
- 250 GRAM CHERRY TOMATOES
- 500 GRAM WHITE FLOUR
- 2 TSP YEAST
- 2 TSP SALT
- 1 TBSP SUGAR
- 6 DRIED TOMATOES, chopped
- 50 GRAM SUNFLOWER SEED
- 2 TBSP OREGANO, chopped
Mix the flour with 3 tbsp olive oil, the salt, the yeast and 300 gram lukewarm water and knead for 10 minutes. Let the dough rise one hour, then roll it out into a rectangle. Distribute the cherry tomatoes over the bread, and push them firmly into the dough. Sprinkle the dough with the rest of the oil, the sea salt, the pepper, chili powder and thyme. Allow it to rise one more hour. Bake 30 minutes at 200 degrees Celsius.
Mix flour, yeast, salt sugar and 300 gram water and knead for 10 minutes. Divide the dough in two equal parts, knead the tomatoes, the oregano and the seeds through one of the parts. Allow both parts to rise for one hour, than roll them both out to rectangles with more or less the same size. Place the dough with the herbs on top of the other and roll them up together. Allow this bread to rise one and a half hour more, then bake 30 minutes at 220 degrees Celsius.
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